Cooking Light Gluten-Free Baking: Delectable From-Scratch Sweet and Savory Treats

Gluten-free breads, cookies, cakes, and cupcakes are everywhere-and many of them actually taste good these days. A sigh of relief-a big sigh-comes, and then...a scream, because, oh, what's this? Those cookies have <i>how</i> many calories? In his new book, Cooking Light Gluten-Free Baking, author Robert Landolphi (The Gluten-Free Chef) , offers a delicious antidote. This book is for the gluten-free baker who is longing for heavenly baked items that will be enjoyable for <i>everyone</i>, and still provide healthy, nutritious choices without sabotaging anyone's diet. With more than 150 from-scratch recipes (no premade mixes here) covering a range of baked goods-pancakes, cookies, muffins, biscuits, quick breads, cobblers, pizza crusts, and much more. You'll also find a helpful getting-started section filled with advice, tips on converting traditional recipes into tasty gluten-free treats, a conversion chart for replacing cow's-milk ingredients with lactose-free options, and hundreds of other tips to ensure success in a gluten-free kitchen. <br><br> Muffins, Waffles, Cookies, Cakes, Pies, Quick Breads, and More<br><br><i>Cooking Light Gluten-Free Baking </i>is an easy how-to guide, handy for the novice as well as the well-trained gluten-free baker. It includes <b>a glossary detailing each of the gluten-free flours, as well as a tutorial on how to convert any wheat-based recipe to a gluten-free version</b> by blending the right flours and starches. <br><br>Due to the high incidence of lactose intolerance among individuals with gluten intolerance and celiac disease, <b>there's a conversion chart with suggestions for removing cow's-milk ingredients</b> and replacing them with nutrient-dense, calcium-filled, and reduced-fat dairy-free substitutions.<br><br><b>150 healthy from-scratch gluten-free recipes</b>-no premade mixes here. <br><br><b>Techniques </b>throughout share how-to information about preparing these baked goods, which often quite different than standard, gluten-containing baked goods whether in texture, how you have to handle the doughs/batters, etc.<br><br><b>Baking Tips</b> offer readers insight into how to achieve the tastiest results when baking with gluten-free ingredients.<br><br><b>More than 200 full-color photos </b>including finished dish shots, ingredients, and step-by-step techniques.